Beet And Fennel Salad

• 6 beets
• 1-2 fennel bulbs
• 1/4 cup walnuts, toasted
• 3 ounces Stilton cheese
• 1 ounce sherry vinegar
• 3 ounces walnut oil (or olive oil)
• salt and pepper

1. Roast the beets: Peel the beets with a vegetable peeler and slice into 1/4" slices. Lay the beets in a roasting pan and add 2 tablespoons of water and a sprinkle of salt. Cover the pan with foil and roast in a 350-degree oven for 20-30 minutes, until tender. Let the beet slices cool.
2. Slice the fennel into thin strips. Reserve the green frondy bits for garnish.
3. Shake the oil and vinegar together with a pinch of salt and a grind or two of pepper.
4. Layer the beets and fennel onto a platter. Sprinkle the cheese and walnuts over the top. Drizzle with the vinaigrette and sprinkle the fennel fronds over the top.

beets, fennel bulbs, walnuts, cheese, sherry vinegar, walnut oil, salt

Taken from food52.com/recipes/3405-beet-and-fennel-salad (may not work)